Save Money Good Food’s Bolognese pasties Recipe

serves:

4

Skill:

easy

Cost:

cheap

Prep:

30 min

Cooking:

40 min

Nutrition per portion

RDA

Calories

Array kCal

0%

Fat

Arrayg

0%

- Saturates

Arrayg

0%

Save Money Good Food’s Bolognese pasties are a brilliant way to use up Bolognese leftovers and they’re really quick to make. This cheap recipe for your leftovers only takes 30 mins to prep and 40 mins to cook, so it will take you just over an hour to make them. As well as the Bolognese leftovers, all you’ll need is a few basic ingredients like plain flour, butter, eggs and potatoes. This Bolognese pasties recipe tells you to make the pastry from scratch but you can also buy ready-made pastry if you’re in a hurry to get dinner ready. You could make these Bolognese pasties as a midweek dinner for your family, but they also make great packed lunches, served with a side of salad to make sure you’re hitting your five-a-day. Matt Tebbutt whipped up this recipe in ITV’s Save Money: Good Food with Susanna Reid, as a way for families to use up their leftovers and save money on their food shop. They say: ‘What could be better than just a simple Bolognese? A Bolognese pasty, that’s what! Such a simple recipe to throw together and it works well at room temperature for lunch the next day. If you don’t have the time or inclination to make the pastry then just use ready-made.’

Ingredients

500g plain flour, plus a little extra for rolling

125g butter, cold and cubed

125g lard, cold and cubed

2 eggs

350g

150g potatoes, scrubbed clean and cut into ½cm pieces

150g swede, peeled and cut into ½cm pieces

Method

To make this Save Money: Good Food recipe tip the flour into a bowl and rub in the butter and lard until the mixture resembles breadcrumbs. Add 1 egg and about 75ml of water and work the ingredients until they come together. Tip the pastry out on to a surface, shape into a ball, wrap tightly in clingfilm and rest in the fridge for about 45 minutes.

Preheat the oven to 190ºC/Gas 5 and line a baking sheet with parchment.

Mix together the Bolognese, potatoes and swede, along with a generous pinch of both salt and pepper.

Unwrap the pastry and divide into 4. Take each piece, one at a time, and roll out into a rough circular shape. Using a plate as a rough guide, cut out a circle about 22cm wide. Pile a quarter of the Bolognese mixture into the middle of the circle.

Beat the second egg and brush around the edge of the pastry. Draw the two sides of the pasty together over the filling and gently push together. Crimp the join and then place the pasty carefully on the prepared baking sheet. Repeat the process with the remaining Bolognese and pastry.

When they are all ready, brush the pasties with the remaining beaten egg and then slide the tray into the preheated oven and bake for 35 minutes, or until the pasties are dark golden brown all over.